Coffee Chia Seed Pudding For Breakfast

5 from 6 votes

This quick and delicious Coffee Chia Pudding comes with a lovely blend of flavors and is perfect for coffee lovers to start the day.

Prep Time10

Total Time2 10

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free

Servings: to 3 Servings

Calories: 195kcal

1 cup strongly brewed coffee or cold brew coffee If using hot coffee, let it release its steam and allow it to cool a bit.
½ cup cashew or almond milk unsweetened
¼ teaspoon cacao powder
½ teaspoon cinnamon powder
¼ teaspoon cardamom powder
6 tablespoons chia seeds
1 teaspoon honey use more, if preferred

Combine coffee with the milk, and stir in the cacao, cinnamon, and cardamom powder.
1 cup strongly brewed coffee or cold brew coffee, ½ cup cashew or almond milk, ¼ teaspoon cacao powder, ½ teaspoon cinnamon powder, ¼ teaspoon cardamom powder
Add the chia seed and the honey to the coffee mixture and stir until well combined.
6 tablespoons chia seeds, 1 teaspoon honey
Taste test the liquid. If you prefer it sweeter, then add more honey to taste.
Let it sit for 2 to 5 minutes at room temperature. Give it another stir to break up any clumps of chia seed that might have developed—especially at the bottom.
Then, transfer the coffee chia mixture to a mason jar or bowl. Store it in the fridge until it has a nice, thick, pudding-like consistency (about 30 minutes to 2 hours). Some like the texture better after resting it for 2 hours. You can also let it sit overnight in the refrigerator (best for meal prepping).
When ready to consume, give everything a good stir again to break up the seeds. Take out the amount you want. Enjoy on its own or top with your favorite toppings. I love a few slices of bananas, coconut flakes, and walnuts.

Helpful Tips:

Prepare it the night before. If you’d like your coffee chia pudding ready for breakfast, prepare it the evening before so it has time to set in the fridge.
You can use strong or cold-brewed coffee. To achieve a richer taste, you may want to make the coffee slightly stronger than you usually would.
To make it keto-friendly or sugar-free, swap the honey for powdered Monk Fruit sweetener. Play around with 2 to 5 teaspoons or adjust to taste.
Store this chia pudding in an airtight container in a jar in the fridge for up to 4 days. Or store the pudding in individual jars and ready to take on the go in the morning.
The above ingredients will get you about 1 ¾ cups of chia pudding. Double the ingredients to double the batch.